- 1 cup all-purpose flour
- 1/2 tablespoon dried thyme
- 2 tablespoons dried basil
- 1 tablespoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 4 boneless, skinless chicken breast halves
- 1/2 cup butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed chicken broth
- 1/4 cup dry white wine
- 1 lemon, juiced
- 1 tablespoon chopped fresh parsley
- 2 tablespoons capers
- 1 tablespoon grated lemon zest
- In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
- Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
- Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.
03/13/2017
recipepes.com
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5
455 calories
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